The ultimate tropical combination, our delectable pineapple and mango smoothie also features amaranth oil. This light, mild-tasting oil is packed full of skin-loving nutrients, promising a ‘just back from holiday’ glow.

Chocolaty, nutty and free from refined sugar, our homemade vegan granola is everything you could want in a breakfast cereal.

Remember when all veggie burgers were either made of beans or were essentially a mushroom masquerading as a burger? So do we. But the renaissance of the burger in recent years has fortunately also spilled over into the vegan and veggie varieties. Cue sophisticated, subtle flavours, generously topped with fresh, flavourful pickles and relishes, but still retaining the messy magic of our favourite fast food treat.

We first made this Buddha bowl in autumn, roasting Brussels sprouts, beets, and cauliflower for their rich, full-bodied flavour—especially the beets! It’s just as delicious with raw veggies if you’re craving freshness or enjoying sunny weather.

Add bold flavours to your meals with this muhammara recipe! Roasted peppers, walnuts, and warm spices make it perfect as a dip, spread, or sauce. Pair with buckwheat or olive crackers for a Middle Eastern twist.

From us to you, here’s a lovely fennel and lentil recipe to add to your arsenal!

Ever thought your cookie dough could connect you to Shakespeare? These gluten-free amaranth cookies bring together a bit of history, a touch of science, and a lot of deliciousness. Perfect for cookie cutters, decorating, and enjoying with a plant-based shake or smoothie.